In my efforts to eat on a budget, I've tried to incorporate more beans into my meals. For this I've used the Instant Pot twice and twice it's burned me. First was toothsome garbanzo beans. Second was mushy kidney beans.
My cute Aussie friend, Mel, informs me I'll only experience pain and heartbreak, cooking beans with a pressure cooker. She's very smart. Also, her Grandpa had involvement with the Snowy River in the Australian outback, so that qualifies her as an expert in just about anything, if you ask me. I'd say he was a cowboy, named Jim Craig, who captured brumbies, but that might be a fib.
Despite my failures as a bean whiz, my family still has to eat. So, I used just enough mushy beans and tossed the rest. I'm frugal now, not a glutton for punishment.
Here's how you do it.
Left-over Rotisserie Chicken Enchiladas
Left over chicken in bite-sized pieces
approximately 3 cups shredded cheese (I used a combo of pepper jack and sharp cheddar) Reserve 1 cup to top your enchiladas
8 oz cream cheese, softened (Or if you're like me and forgot to take it out of the fridge, zapped for a few seconds until malleable)
2 pouches enchilada sauce
mushy beans, or not mushy beans, if that's what you have. A couple cups
Tortillas (I used flour this time but corn is just as good)
Preheat oven to 350 F.
In a glass 13 x 9 pan, spray with non-stick cooking spray then drizzle the bottom with a nice-sized splash of enchilada sauce. I used green.
Mix chicken, 2 cups cheese, cream cheese, some beans, and about half a pouch of enchilada sauce. I used red for the filling.
Put filling on one side of tortilla, roll, and place seam-side down in baking dish.
Repeat until filling is used up or there is no more room in your dish. I pack them in tightly as I can and this time, got eleven in there. This is good because I had dinner for the next day.
Pour remaining enchilada sauce over the top, and sprinkle a nice layer of cheese over that. I used a combo of red and green. These are Christmas enchiladas. I like green the best. My kids like red.
Bake 30 minutes until warmed through and cheese is melty and delicious.
Serve with sour cream, salsa, guacamole, refried beans, salad...
It's really hard getting an appetizing pic of enchiladas. Plus, it was almost dark by the time they were done. This is me, outside, trying to get the last of the natural light,while my neighbors looked at me and wondered why I was outside, holding a plate and taking pictures of it. They're so nosy.
Despite using mushy beans, the enchiladas were tasty and filling. Honestly, I noticed the unpleasant texture of the beans, but as there is cream cheese and melted cheese mixed in, they weren't unpalatable. The kids didn't notice anything out of the ordinary. And the Mister declared me a gem.
So, it all turned out well in the end.
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